USA
Corn Chile Cakes
by
These small corn chile cakes are delicious served as finger food, with no utensils or plates required.
Spray griddle lightly with cooking spray before cooking and in between each batch, if needed. Drop small pancakes onto griddle using large tablespoon. Cook until lightly brown; turn and brown on the other side. Serve hot.
- 1 package single layer yellow cake mix (ex. Jiffy)
- 2 eggs
- 1 package Mexican cornbread mix
- 2/3 cup milk
- 1/2 cup water
- 1 small can chopped green chilies
- 1 bag frozen corn kernels - thawed
- 1/4-1/2 cup grated Monterey Jack cheese
Spray griddle lightly with cooking spray before cooking and in between each batch, if needed. Drop small pancakes onto griddle using large tablespoon. Cook until lightly brown; turn and brown on the other side. Serve hot.
Related Recipe Categories
Appetizers
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Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes. |
